Deb's Caesar Salad
Updated 12/7/2010 10:31 AM
2 cloves garlic, minced
1 teaspoon anchovy paste
1½ tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 tablespoon red wine vinegar
Freshly ground black pepper to taste
cup extra virgin olive oil
4 cups romaine leaves (see note)
1 cup garlic croutons
½ cup freshly grated parmesan
In a large salad bowl whisk together garlic, anchovy paste, mustard, lemon juice, vinegar and pepper. Slowly stream in olive oil, whisking constantly, to create an emulsion.
Top with romaine, parmesan and croutons and toss to coat. Serve immediately.
Serves four.
Cook's note: Lettuce can be torn, washed, dried and chilled a day ahead. Wrap loosely in paper towels and place in sealed plastic bag.
